Hungarian Chicken Soup with Semolina Dumplings (Grízgaluska Leves)
Instructions
Step 1 – Prepare the Broth
Place the chicken, onion, garlic, peppercorns, bay leaves, and water into a large pot.
Bring slowly to a gentle boil.
Reduce the heat and simmer for 60 minutes, occasionally skimming off any foam.
Step 2 – Add the Vegetables
Add the carrots, parsley root, celery root, and salt.
Continue simmering for another 35–40 minutes, until the chicken is tender and the vegetables are cooked.
Remove the chicken and strain the broth if you prefer a crystal-clear soup.
Step 3 – Make the Dumpling Mixture
In a bowl, whisk together:
Eggs
Oil or melted butter
Salt
Pepper
Parsley
Stir in the semolina until fully combined.
Let the mixture rest for 15 minutes so the semolina can absorb the moisture.
Step 4 – Cook the Dumplings
Bring the soup back to a gentle simmer.
Using two teaspoons, shape small oval dumplings and carefully drop them into the broth.
Cook for 10–12 minutes.
The dumplings will expand and become light and fluffy.
Step 5 – Serve
Return pieces of cooked chicken to the soup if desired.
Ladle the broth into bowls with vegetables and dumplings.
Sprinkle with freshly chopped parsley and serve hot.
Expert Tips
Keep the broth at a gentle simmer for the clearest soup.
Let the dumpling batter rest before cooking.
Make small dumplings—they nearly double in size.
Fresh parsley adds wonderful color and flavor.
Serving Suggestions
Serve with:
Fresh crusty bread
Hungarian paprika on the side
Pickled peppers
Homemade noodles
Fresh parsley garnish
Storage
Refrigerator: Up to 4 days.
Freezer: Freeze the broth separately for up to 3 months. Fresh dumplings are best made when serving.
Variations
Traditional Version
Classic chicken broth with semolina dumplings and root vegetables.
Vegetable Version
Prepare the broth using only vegetables for a vegetarian alternative.
Noodle Version
Replace the dumplings with homemade Hungarian noodles (csigatészta).
Herb Dumplings
Add chopped dill or chives to the dumpling mixture for extra flavor.
Frequently Asked Questions
Why are my dumplings hard?
The batter may contain too much semolina or may not have rested long enough. Allow it to sit for 15 minutes before cooking.
Can I prepare the dumplings ahead of time?
The batter can be made 30 minutes in advance, but cook the dumplings just before serving for the best texture.
Can I freeze the soup?
Yes, but freeze the broth separately. Dumplings are best enjoyed fresh.
What makes Hungarian chicken soup different?
Its slow-simmered clear broth, generous root vegetables, and soft semolina dumplings create a uniquely comforting and traditional Hungarian soup.
Nutrition (Per Serving)
Calories: 285 kcal
Protein: 24 g
Carbohydrates: 12 g
Fat: 15 g
Fiber: 2 g
Final Thoughts
Hungarian Chicken Soup with Semolina Dumplings (Grízgaluska Leves) is a timeless comfort food that showcases the heart of Hungarian home cooking. The rich homemade broth, tender vegetables, and pillowy semolina dumplings come together in a nourishing meal that’s perfect for family dinners, holidays, or whenever you need a warm and satisfying bowl of soup.
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